g hot_
lard. Drop the disks in; they will puff and swell till they are like
marbles. Stir them, and take them out of the fat; they require only a
few seconds to brown, and must be taken out very pale. Add to the soup
the last thing before serving.

While aspic jelly is certainly the handsomest of garnishes for cold
dishes, it is generally part of the food itself, and should not be so
lavishly used that when helped there is more jelly than meat served.
Where the jelly is intended only for a garnish not to be eaten, simple
gelatine is sufficient. For instance, a large platter containing a
galantine or a _chaudfroid_ may have a handsome wreath glued on the
border, of red and green leaves, or holly leaves and red berries, or any
device that need not be disturbed by the carver.

For such decorations as these gelatine is melted in proportion of three
ounces to a scant quart of water, cleared with white of egg, and then
colored pale yellow with caramel or saffron, vivid red with cochineal,
and bright green with spinach; it saves time and trouble to let this
congeal on dishes in thin sheets. Small cutters of ivy, oak, and other
leaves can readily be purchased at the large house-furnishing stores.

One word here about uneatable decorations, never admit them at a
children's party; they are the very part of the feast the little people
will most crave; red leaves for them must be of red currant-jelly,
yellow of white, etc.

"Forced butter" is another form of garnish which adds much to the
appearance of glazed ham or tongue. It is butter beaten to a white
cream, then put in a forcer, and a pattern traced on the ham, which must
be followed just as in icing a cake.

_A Few Ways of Cooking Vegetables._--It is not intended to go into the
general cooking of vegetables, although it may be said that even the
choicest cooking can offer no greater luxury, or, alas! a greater
rarity, than a dish of early peas or asparagus _perfectly cooked_. But
this is not the place to remedy the wholesale spoiling of summer
vegetables that goes on in almost every kitchen. I will only give what
may be a few new ways of preparing familiar vegetables.

_Stuffed Artichokes._--Wash the artichokes; boil till nearly tender;
drain them; remove the middle leaves and "chokes" (this is the fibrous
part round the base); lay in each a little rich force-meat, and put them
in the oven to cook until the meat is done. Serve with rich brown
gravy.

_Fried Artichokes